malolactic fermentation

Lemma

malolactic fermentation

Etichetta di dominio

EN

Etichetta grammaticale

c. n.

Definizione

Conversion of stronger malic acid naturally present in new wine into weaker lactic acid and carbon dioxide. 1

Nota

Malolactic fermentation has three distinct but interrelated effects on wine quality. It reduces acidity, influences microbial stability, and may affect the sensory characteristics of the wine. The reduction in acidity increases the smoothness and drinkability of red wines, but excessive reduction generates a flat taste. 2
Malolactic fermentation may follow alcoholic fermentation to soften any aggressive acidity. Some white grapes varieties work well with malolactic fermentation, whereas other may not. 3

Contesto

[...] if the winemaker wants vinosity, roundness, "volume" and that character which a certain aging brings, malolactic fermentation will promote it. 4

Trascrizione fonetica

UK[ˌmaləʊˈlaktɪk fɜːmənˈteɪʃən] US ˌmæloʊˈlæktɪ

Sinonimi e Antonimi

Synonyms: secondary fermentation. 6

Abbreviazioni

Malo, MLF. 7

Etimologia

Malolactic: < French malo-lactique (A. Rosenstiehl 1908, in Revue de Viticulture 29 512) < mal- (in malique malic adj.) + -o- -o- connective + lactique lactic adj., probably after scientific Latin malolacticus as specific epithet of Micrococcus malolacticus (W. Seifert 1901, in Zeitschr. f. Landwirtschaftliche Versuchswesen in Oesterreich 4 987).

Fermentation: < Latin fermentātiōn-em, n. of action < ferment-āre to < French ferment, < Latin fermentum, < root of ferv-ēre to boil. 8

Etichetta di paese
ND
Ente

Università degli Studi di Genova, Facoltà di Lingue e Letterature Straniere, Corso di Laurea in Teorie e Tecniche della Mediazione Interlinguistica

Data della scheda
Thu Nov 24 10:52:25 2011
Autore

Viviana Ghiglione, rev. Chiara Barbagianni

Fonti

1 : Robinson J., The Oxford Companion to WINE, Oxford University Press, Oxford, 1994, p. 593.

2 : Jackson R. S., Wine science: principles, practice, perception, Academic Press, 2000, p. 332.

3 : Grainger K., Tattersall H., Wine production: vine to bottle, Blackwell Publishing, 2005, p. 64.

4 : Peynaud É., Knowing and making wine, John Wiley & Sons, 1984, p. 124.

5 : http://www.oed.com, (25/11/2011).

6 : http://www.eewinerycoop.com/education/secondary.shtml, (11/10/2011).

7 : http://www.aromadictionary.com/articles/mlf_article.html, (10/11/2011).

8 : http://www.oed.com/, (25/11/2011).

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